Why Is There No Beef Bacon? Examining The Lack of This Meaty Treat

For bacon lovers, waking up to the smell of sizzling pork bacon is one of life’s little pleasures But have you ever wondered why bacon made from beef or other meats never took off? While turkey and veggie bacons have gained some popularity, beef bacon remains elusive In this article, we’ll explore the reasons behind the lack of beefy bacon options.

The Dominance of Pork Bacon

Without a doubt, pork reigns supreme in the world of bacon. Pork belly meets the ideal fat-to-meat ratio that yields perfectly crisp, savory bacon. The pork industry also invested heavily in marketing during the 20th century, firmly entrenching pork bacon as the breakfast staple we know today.

During the mass production of the 1960s and 70s pork bacon became widely available affordable, and convenient. This cemented it as the default bacon of choice for American households and restaurants. Essentially, pork bacon was able to corner the bacon market early on.

Challenges Facing Beef Bacon

While pork bacon rose to prominence, beef bacon never quite took off due to a few key challenges:

• Fat content – Beef is a leaner meat, making it difficult to achieve the 50/50 fat-to-meat ratio ideal for bacon. Specialty cuts are needed to produce well-marbled beef bacon.

• Price – Because of the special cuts required, beef bacon is more expensive to produce than standard pork bacon. The high price tag limits consumer demand.

• Taste and texture – Many find the taste and often chewy texture of beef bacon to be inferior compared to the crisp, salty taste of pork bacon.

• Alternate cuts – Cuts like beef brisket are more popular for other preparations like BBQ. These alternate uses make beef less cost-effective for bacon.

• Pork lobbying – Pork lobbying groups have actively campaigned against other bacons. The stigma remains that only pork can make “real” bacon.

Niche Appeal of Beef Bacon

While beef bacon hasn’t hit the mainstream, it does have appeal among certain groups:

• People following religious diets prohibiting pork can enjoy beef bacon.

• Paleo, keto, and low-carb dieters seek out beef bacon for its lower fat content compared to pork.

• Beef bacon can appeal to health-conscious consumers looking to limit processed pork products.

• Beef bacon provides an interesting alternative taste and texture for bacon aficionados looking to expand their pork-heavy palates.

• Hunters and outdoor enthusiasts prepare homemade beef bacon using venison or other wild game.

• Small-scale beef bacon producers have found success selling to high-end restaurants and specialty grocers.

So while still limited, beef bacon has carved out a niche market with various groups.

Reasons Beef Bacon May Gain Popularity

Looking ahead, there are a few signs that beef bacon could gain wider appeal:

• Health consciousness – As more consumers look to reduce processed and red meat for health reasons, beef bacon offers a fresh alternative.

• Specialty diets – Keto, paleo, and whole food diets continue to grow, with followers seeking bacon alternatives to pork.

• Artisanal appeal – Small producers are crafting gourmet beef bacon products, helping improve taste and texture issues.

• Lower pork consumption – Per capita pork consumption has declined over the past decade, opening the door for new bacons.

• Creative recipes – Chefs and food bloggers are coming up with creative beef bacon recipe ideas to enhance its appeal.

How Beef Bacon Is Made

To understand why quality beef bacon is difficult to produce, it helps to look at how it is made:

• Cuts – Flank, chuck, or brisket are used to achieve a good fat-to-meat balance. Plate ribs are also popular.

• Curing – Beef is cured for 3-10 days in a salt, sugar, and nitrite mixture. Pork cures for 2-3 days.

• Smoking – Beef bacon is cold smoked for flavor for up to 14 hours. Pork bacon is hot smoked.

• Cooking – Beef bacon requires higher heat and longer cook times to render fat and get crispy.

The lengthy process increases cost and makes consistency a challenge. But producers are getting better at crafting premium beef bacon.

How To Cook Beef Bacon

Cooking beef bacon requires some different techniques than pork bacon:

• Use thick-cut beef bacon with ample marbling for best results.

• Cook low and slow in oven or skillet over medium-low heat to render fat.

• Flip frequently and pour off excess grease as it cooks.

• Cook until very crispy, 15-25 minutes total depending on thickness.

• Bake on a rack lined sheet pan or drain on paper towels.

• Beef bacon pairs well with steakhouse seasonings like black pepper, garlic, and thyme.

Beef Bacon Recipe Ideas

Here are a few recipe ideas that are enhanced with the addition of beefy bacon:

• Beef bacon cheeseburgers – Adds a smoky twist to a classic

• Beef bacon and Brussels sprouts pasta – Hearty and keto-friendly

• Beef bacon egg cups – Perfect protein-packed breakfast

• Beef bacon chili – Deep smoky flavor

• Candied beef bacon strips – Sweet and salty topping

The Final Verdict on Beef Bacon

Beef bacon has yet to truly compete with pork’s dominance over the bacon market. Cost, taste, and textural issues have limited its mass appeal. However, small specialty producers are bringing creative techniques to craft premium beef bacon.

While it may never fully replace the role of pork bacon, beef bacon can be an interesting alternative for various dietary needs and taste preferences. As more people experiment with new bacon flavors, beef bacon could gain traction. But for now, pork remains the undisputed king of all bacon.